This really is the best recipe for home made chocolate syrup. I’m sure it’ll taste richer with milk vs. water (save heavy cream for fudge sauce). To refill a Hershey’s bottle, scale up recipe to 24 servings=1½ pint=3 cups=24oz.
Be patient. It only thickens after it’s chilled.
IN A HURRY?
For immediate use, thicken with one of the following:
1) (as suggested already) heat sugar with water until sugar dissolves, then add cocoa, or
2) reduce water from 1½ to just 1 cup,
3) for each 1 cup of syrup, mix cocoa with:
(a) 1 tbs cornstarch or (b) 1 tsp unflavored gelatin or (c) ½ tsp xanthan gum (that’s what’s in the original Hershey’s syrup). if using (a) let boil for 1 more minute or it won’t thicken.
TO MAKE SUGAR FREE
substitute ¾ c agave nectar for each 1c sugar and reduce recipe liquid by 1/3c.
TO EXTEND SHELF LIFE, add ½ tsp citric acid to each 1 cup syrup and stir well.
266 users found this review helpful
May 18, 2011